HOT FROM THE OVEN   One of the things I cherish most about IZOLA is how many intricate, moving parts come together just to deliver something as beautifully simple as a warm loaf of sourdough. It sounds so straightforward — but behind the scenes, it’s a true symphony of planning, precision, and care.   It all begins with thoughtful planning. Our team starts by setting sales forecasts, making sure we have just the right amount of ingredients on hand. Then they pre-scale flour a

TIME FOR A TRIP TO NEW ORLEANS   The IZOLA Muffuletta Croissant is inspired by the legendary New Orleans sandwich. Three types of pork - sweet capicola, mortadella and Genoa salami - piled high and are paired with provolone cheese. We add a briny olive salad that is accented with pepperoncini, vinegar, carrots and more. All wrapped in our Beldi olive croissant...made with chopped Beldi olives, buckwheat and sourdough starter.   It's like a charcuterie plate wrapped in an IZOL

96 LAYERS   Our croissants take our Dojo team 4 days to make. Can we speed up the process? Absolutely! However, we choose not to use...

MOP IT UP! Ooey gooey, deep brown butter flavor soaked into our vanilla knot, topped with Maldon sea salt from the UK - I just keep...